Panna Cotta With Raspberries

These days I see astonished how half of people persist in trying to destroy the world and make us feel ashamed of being part of the human being, while the other half fight tooth and nail for human rights, equality and justice.

 

Every morning when I wake up I hope the world will be a little better. I hope that those who insist on having their eyes closed, obsessed with what they think is the only valid idea, finally decide to open them.

I still believe in freedom. I believe that everyone should be the only owner of their lives. That every child should have a future, independently of where he or she had the fortune or misfortune to be born. I hope that innocents do not fight in someone else’s wars, creating people full of uncontrolled and meaningless hate against other people. I really wish that the world turns into the wonderful place it should be.

And yes, it’s true. We’ve achieved lots in terms of human rights. But hey, there is still lots to do. And we can all do our bit. We are not insignificant specks of dust in the infinite space. We are responsible for the change, for the fate of humanity, for the world we are leaving to future generations. We are guilty of accepting as normal or inevitable things that should only be exceptional. We should be conscious of how we live, what we buy, what we say, what we read, of what we tolerate. We should be aware of the impact our everyday actions have in the environment, in our communities, in the world.

Changing the world sounds like a tall order, I know. None of us can change the entire world all by ourselves, but if every person did just one thing to make the world a better place today, billions of acts of kindness, social responsibility and generosity would take place, and… wouldn’t that alone change the face of this planet?

This week recipe is the proof that the human being can create amazing things to then share it with other people, making them feel happy as well.

WHAT YOU NEED

For the Panna Cotta

6 Gelatine Leaves

125ml Milk

2 vanilla Pods

140g golden sugar

800ml double cream

For the Raspberry Coulis

250g Sugar

400gr Fresh Raspberries

2tbsp Lemon Juice

Lemon Zest

WHAT YOU DO

Soak the gelatine and melt it according to the packaging instructions. Meanwhile, place the vanilla pods and sugar in a pan. Add the cream and then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the water, set aside, then warm the milk. Mix the milk with the gelatine until completely disolved and add it to the cream. Bring to boil again stirring continuously and leave to cool. Place in the fridge to set for at least 5 hrs.

While the panna cotta is setting, we´ll make the raspberries coulis. Put the sugar, raspberries and lemon juice in a non-stick pan, then bring to boil strirring continuously. Once the raspberries have disolved, simmer on a low heat, stirring, until it has a syrupy consistency. Remove from the heat. If you prefer not to have pips, sieve the mixture.

Take the panna cotta out of the fridge and pour enough coulis to cover the top. If you prefer to unmold it, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then spoon the coulis over the panna cotta. Add some lemon zest on top.

Serve, share and enjoy!